Subj : Re: Problem at your system
To : Ward Dossche
From : Mike Powell
Date : Mon Jan 23 2023 04:13 pm
-=> Ward Dossche wrote to Mike Miller <=-
MM> A "roll". we call it a "roll".
WD> Ah yes, I was looking for the word but it didn't dawn.
WD> Nevertheless, crunchy, not soft ...
Crousant (sp?). Based on the description, I suspect that is what many
North Americans would call it. Those are, too, sometimes all soft.
Fancier ones are crisp on the outside, while flakey on the inside.
If you overbake, or let one sit out too long, they get crunchier inside.
... Goodness! That was close! I almost gave a damn.
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